Ingredients
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1 (15 ounce) can chickpeas, rinsed and drained
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3 tablespoons olive oil, divided
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1 teaspoon kosher salt, divided
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¼ teaspoon paprika
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¾ cup diced Roma tomatoes
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¾ cup diced cucumber
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¼ cup finely chopped red onion
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2 tablespoons finely chopped fresh parsley
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2 teaspoons fresh lemon juice
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2 teaspoons red wine vinegar, divided
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1 teaspoon dried oregano
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½ teaspoon ground black pepper, divided
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¾ cup Greek yogurt
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1 tablespoon finely chopped fresh dill
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¼ teaspoon garlic powder
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8 ounces pita chips
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1 ½ cups shredded rotisserie chicken
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6 ounces feta cheese, crumbled
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2 cups shredded romaine lettuce
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⅓ cup sliced pepperoncini peppers
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¼ cup pitted and sliced Kalamata olives
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
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Bake in the preheated oven for 15 minutes.
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While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
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Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
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Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
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Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
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Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.
Sheet Pan Greek Salad Nachos. Dotdash Meredith Food Studios
Cook's Note:
To simplify the recipe, feel free to use store-bought tzatziki sauce in place of the yogurt sauce.
Nutrition Facts (per serving)
328 | Calories |
19g | Fat |
23g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 328 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 6g | 28% |
Cholesterol 43mg | 14% |
Sodium 914mg | 40% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 4g | 14% |
Protein 15g | 30% |
Potassium 148mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.